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Carol’s Banana Nut Bread

From the kitchen of Meals.com.


  • 1 2/3 cups granulated sugar
  • 2/3 cup shortening
  • 2 ½ cups all purpose flour
  • 1 ¾ teaspoons baking powder
  • 1 ¼ teaspoons baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 1/3 cup buttermilk
  • 4 eggs
  • 4 bananas, mashed
  • 2/3 cup walnuts, chopped


  1. Preheat oven to 350°F. Grease and lightly flour two 8 ½x4 ½-inch loaf pans.
  2. Blend sugar and shortening in a large bowl until smooth. Sift flour, baking powder, baking soda and salt together into a second bowl; set aside. Whisk vanilla, buttermilk and eggs in a separate bowl; set aside.
  3. Sift dry ingredients into sugar mixture in half-cup measures. Alternately pour in liquid ingredients by tablespoon. Stir well after each addition. Add bananas and nuts; do not overmix. Pour into loaf pans.
  4. Bake for 1 hour.
  5. Cakes are baked when edges separate slightly from sides of pans and cake centers spring back when pressed. Cool on racks.

Published by kath on